This may be one of the tastiest dessert recipes that doesn’t require a lot of time to do. It looks good even for a special occasion, but you’ll be surprised at how easy it is to make!

I used this recipe on allrecipe.com, with the main thing changed being the amount of ingredients on strawberry sauce. I made a lot less than the recipe calls, and it was the perfect amount for 5 parfait glasses. But if you like more sauce, you can always change the amount.

Ingredients:

1 1/2 cups whole milk

1 (.25 ounce) envelop unflavored gelatin

1 1/2 cups heavy cream

1/4 cup white sugar

2 teaspoons vanilla extract

Strawberry Sauce

5 large strawberries, chopped

2.5 tablespoons white sugar

2.5 tablespoons water

Directions:

Combine milk and gelatin in a small bowl.

Combine heavy cream and sugar in a saucepan over medium heat. Stir in gelatin mixture and cook for about 3 minutes, until gelatin dissolves. Add vanilla extract. Pour the mixture into ramekins, cover and chill at least 4 hours.

Strawberry Sauce: combine strawberries, 2 teaspoons vanilla extract, 0.25 cup sugar, and water in a saucepan over medium heat. While the mixture cooks, crush the strawberries with a potato masher. Simmer the sauce until the sugar has dissolved and the sauce has thickened, about 10 minutes; cool.

Remove chilled ramekins from the refrigerator and spoon strawberry sauce over panna cotta to serve.

Parchment baked is my newly discovered favorite way of cooking. Parchment paper prevents food from sticking to the pan and makes cleaning a breeze. The food is cooked in its own juices and you have assurance that it won’t dry out even if a bit overcooked. It is also a great idea for pot luck when everyone can bring their own “mystery” packets.

Who doesn’t love wings (besides vegetarians and vegans)? It is great for all occasions as a snack with drinks or a main dish at home. For a lot of people, the only thing that are better than wings, may be, well, having wings with beer. Today, we combine these two things that people frequently ingest together to make a dish.

This recipe is quick to cook and easy to prepare, but it does require a day to marinade for best results so a little planning is required. You’ll be rewarded with wings that are loaded with flavor with a marinade that keeps them moist and tender.Ingredients

1/4 cup olive oil

1/2 cup any lager (I used Yuengling)

1/4 cup light soy sauce

1/8 cup lemon juice

1/2 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon ginger, grated

1 clove garlic, minced

3 lbs frozen mid-joint chicken wings

Directions

Defrost chicken wings. Clean and pat dry with paper towel.

Combine all the ingredients with chicken, marinate for 24 hours.

Heat skillet and pour in 1 tablespoon oil. Put in chicken wings and fry until light brown. Cook over medium heat for 8 minutes, then flip the chicken wings over and cook for another 8 minutes until cooked through. Do not use too high heat as otherwise you’ll have burnt skin but raw meat inside.

This is a simple recipe for those days when you want some fish for a quick and healthy meal. You can marinate the fish for an extended time for the best flavor, but even a quick marinate is quite adequate in my experience. I made this for Sunday lunch, and it was both easy and delicious even though the fish was only marinated for about 45 minutes. The proportions of the marinate shown below is enough for 24 ounces of fish. If you are planning on making only 1 fish steak, you can reserve the rest of the marinade and leave it in the fridge for later use. It is a very versatile marinate that can work for different types of fish, although you would probably have the best results with oily fish such as salmon, black cod, mackerel, and Chilean sea bass.

Ingredients:

4 salmon steaks (about 24 ounces total)

1/4 cup mirin

1/4 cup soy sauce

1/4 cup sake

2 tablespoons sugar

2 tables grated fresh ginger

Directions:

Combine all ingredients, except salmon, into a small saucepan and heat until the sugar dissolves. Set aside to let cool

Marinate the fish in the sauce for as long as you have time for – hopefully at least 30 minutes and up to overnight

Remove salmon steaks and arrange on a baking dish or fish griller, making sure to remove any excess marinade

Turn on broiler to high setting. Broil fish at about 6 inches away from the fire. Turn fish over once, after about 10 minutes. The fish should be done in 15-20 minutes of total cooking time

Clams are arguably some of the most naturally sweet seafood out there. Some may think that it is a lot of work to prepare a dish from live clams, but as shown here, it is actually not that difficult. Here, we show a popular Japanese way to cook them. Sake-steamed clams is typically eaten in a Japanese izakaya setting as an appetizer or a tapas style small dish. You can think of it as a soup or broth as well, as the clam juice all end up in the cooking liquid. We always end up slurping up every last bit of liquid from the bowl!

Put the clams in a bowl in cold water with salt, and put the bowl in the fridge for 2-3 hours. This supposedly causes the clams to spit out any sand particles. Before cooking, scrub the shells thoroughly with a stiff brush and with plenty of water.

Soak the kombu in a small pot with 1/2 cup water for about half an hour. Add in the 1/2 cup of sake and turn on to high heat

Once everything comes to a boil, remove kombu and add garlic

When the water boils again, add clams and cook over high heat. Add scallions, soy sauce and Mirin. Give the pot a whirl at regular intervals as the re-shuffling gives more space for the clams to open when they are cooked. It probably takes no longer than a few minutes for all the clams to be cooked. When all the clams have opened (or you’re sure that all the good ones should have opened), remove from heat, and throw away any clams that didn’t open (they have probably gone bad).

Pork Shogayaki, which literally means ginger grilled pork, is a classic Japanese dish that is great to make for a casual meal. The preparation time is short, but the dish can also be made to look fancy and tastes great. Ginger and pork go really well together, as you will be able to appreciate if you try out this recipe. Enjoy!

Ingredients:

3 pork chops

2.5 tablespoons soy sauce

2.5 tablespoons Mirin

3 tablespoons ginger juice

2 teaspoons sugar

1/2 teaspoon corn starch

1 onion, optional

Directions:

Clean and dry the pork chops. Using a meat mallet, pound pork chops until they are about 1/2 inch thick.

Combine soy sauce, mirin, ginger juice and sugar in a small bowl. In another bowl, mix the corn starch with 2 tablespoons of water.

Heat oil in skillet over high heat. Pan fry pork chops until it is almost cooked, pour in the sauce and bring everything to boil. Remove the pork chop. Add the corn starch and water to thicken the sauce

Hainanese chicken rice is widely regarded as the iconic dish of Singaporean cuisine. It actually originated from Wenchang on Hainan island (therefore the name), but popularized both in Malaysia and Singapore. Making the dish using the traditional method takes a lot of work. You are required to use a whole chicken cooked under low heat in a pot of water. The chicken is also chilled afterwards so that the skin becomes more more firm, with a jelly like consistency. The rice has to be flavored perfectly with oily, flavorful chicken broth (made from the liquid used to cook the chicken). The chicken is chopped into pieces and typically garnished with cucumbers and peanuts. A dipping sauce also needs to be prepared. All this takes a huge amount of time that just isn’t practical at home.

If you love Hainanese style chicken but looking for a recipe that doesn’t require spending too much time in the kitchen, this recipe found on Sing Tao Daily may be what you are looking for. It’s a simplified version of Hainanese Chicken Rice that can be made even on week night. The goal is to really cut down on the process, but still maintain the flavor profile of the dish. The major difference between the original Hainanese chicken is that instead of cooking a whole chicken in a water, we pan fry the chicken thigh for a crispy skin.

Ingredients:

2 boneless chicken thighs

2 tablespoon Chinese cooking wine – Hua Diao 花雕酒

1/2 teaspoon salt

Dash of pepper

1 tablespoon grated ginger

2 shallots, finely chopped

1 green onion, chopped

2 1/2 cup of brown rice

1/2 cup chicken broth

Sauce: (Combine all ingredients below to prepare the sauce)

8 teaspoons red pepper sauce (or Tabasco)

2 cloves garlic, minced

4 teaspoons ginger, grated

4 teaspoons lime juice

1 teaspoon sugar

Directions:

Remove bone from chicken thigh, dry with a paper towel.

Marinate the chicken with wine, salt and pepper for an hour.

Heat oil in a skillet over high heat. Place the chicken on the pan (skin side down), sear for couple minutes until the skin is browned. Then flip to the other side and cook until no longer pink and juices run clear. Let the chicken sit for 10 minutes before cutting into strips.

Meanwhile, heat oil in a skillet over high heat. Stir in ginger, scallions and shallots, cook until fragrant. Add brown rice and chicken broth. Cook until the rice absorbs all the chicken soup.

Serve chicken with the sauce over brown rice. I also like to dip the chicken in sweet soy sauce.